Epicurean Concept of the Week – Espuma for making foam
Surely you have noticed that in recent years foam is all the rage in the restaurant world. Except perhaps on a traditional Italian menu or at a burger joint, foam seems ubiquitous on today’s modern menu. And it’s no wonder why…foam has an ethereal taste profile that one...
Epicurean Concept of the Week – Dashi
For some of you dashi may be a new concept, you may have had it and not even realized it. For others who are steeped in Japanese food, you might know it well, but did you know how it was made? Basically dashi is like a stock or...
Recipe for Creme Fraiche – Make It Easily at Home
I remember the first time I tasted Creme Fraiche. It was my first trip to Paris…too many years ago to mention or else it will easily date me. First it was served alongside a berry tart in a cafe. Then later that week hadwas drizzled over a soup....
Never Buy Mayonnaise or Salad Dressing Again! Make Homemade in Minutes
I started making my own salad dressing years ago after an aunt taught me. I felt foolish. All those years I had been buying vinaigrette that was either too sweet or too bland, and I could whip up my own in about a minute. Cue a few years...
Rambutan Chutney Recipe from Sri Lanka
While the flavors of Sri Lanka may not yet be as widely known as those from Thailand, Sri Lankan cuisine has a lot to offer the world. Take this Rambutan Chutney Recipe from The Sun House. This recipe takes a fresh, regional ingredient and adapts it to make...
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